Tomatoes with Balsamic Vinaigrette 

2 tablespoons Extra-Virgin Olive oil
2 tablespoons Balsamic vinegar
Shallots
1½ pounds firm-ripe Heirloom or vine tomatoes
Baby arugula leaves

1.         In a small bowl, mix olive oil, balsamic vinegar, and 1 tablespoon minced shallots.

2.         Rinse and core tomatoes. Cut crosswise into ½-inch-thick slices.

3.         Arrange tomatoes, overlapping slightly, on a rimmed platter or plates.

4.         Drizzle dressing over tomatoes; add salt and pepper to taste. Garnish with baby arugula leaves, if desired.